1 |
박소영(2010). 독일, 주목받는 녹색상품 베스트 20, 대한무역투자진흥공사, KOTRA, 한국.
|
2 |
이남혁, 소금갈이의 원리와 믹서기의 신개발, 식품기술 한국식품연구원(1995), 8(3):166-172.
|
3 |
AOAC (1995). Official Methods Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. pp 1045.
|
4 |
AOAC (1995). Official Methods Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. pp 1110.
|
5 |
Baynes JW, Thorpe SR (1999). Role of oxidative stress in diabetic complications in diabets: A new perspective on an old paradigm. J Am Diet Assoc 48(1):1-9.
|
6 |
Chanes JW, Ochoavelasco CE, GuerreroBeltran JA (2009). High-pressure homogenization of orange juice to inactivate pectinmethylesterase. Innovative Food Science and Emerging Technologies 10:457-462.
DOI
|
7 |
Chung SY, Morr CV, Jen JJ (1981). Effect of microwave and conventional cooking on the nutritive value of colossus peas (Vigna uniguiculata). J of Food Sci 46: 272-273.
DOI
|
8 |
Davey MW, Van Montagu M, Inze D, Sanmartin M, Kanellis A, Smirnoff N, Benzie IJJ, Strain JJ, Favell D, Fletcher J (2000). Plant L-ascorbic acid: Chemistry, function, metabolism, bioavailability and effects of processing. J Sci Food Agric 80: 825-860.
DOI
ScienceOn
|
9 |
Ghani AGA, Farid MM, Chen XD (2002). Theoretical and experimental investigation of the thermal destruction of vitamin C in food pouches. Computers and Electronics in Agriculture 34:129-143.
DOI
|
10 |
Han GJ, Shin DS, Cho YS, Lee SY (2007). Development of multi-purpose sauce using Kimchi. Korean J Food Cookery Sci 23(3):281-287.
|
11 |
Hinman WF, Brush MK, Halliday EG (2004). The nutritive value of canned foods, VI; effect of large-scale preparation for serving on the ascorbic acid, thiamin, and riboflavin content of commercially-canned vegetables. J Am Diet Assoc 20:752-756.
|
12 |
Hiza HAB, Bente L, Nutrient Content of the U.S. Food Supply, 1909-2004 A summary report, USDA(United States Department of Agriculture) Center for Nutrition Policy and Promotion (2007).
|
13 |
Hu W, Wang MH (2009). Antioxidant activity of Araliaelata seeds fractions. Hort. Environ. Biotechnol. 50:253-257.
|
14 |
Jang MS, Seo MJ, Kim NY (1998). Changes of the vitamin , , C and mineral content of daily vegetables by cooking methods in quantity food preparation. Dankook University Faculty Research Papers (32):141-155.
|
15 |
Kim YC, Choi SK, Kim JB (1997). Vibration reduction of a household mixer by balancing for the mincing Knife. Korean Soc for Noise and Vibration Engineering. 266-271.
|
16 |
Kim YD, Lee YC, Oh YJ, Kang YJ (2001). Changes of components of citrus sudachi juice heated at various temperatures. Korean J Food Sci Technol 33(2): 238-244.
|
17 |
Lee KS, Kwon YJ, Lee KY (2008). Analysis of chemical composition, vitamin, mineral and antioxidative effect of the lotus leaf. J Korean Soc Food Sci Nutr 37(12):1622-1626
DOI
ScienceOn
|
18 |
Lee YJ, Ryu HS, Chun SS (2010). Quality characteristics of salad dressing prepared with mulberry fruit powder. Korean J Food Cookery Sci 26(5):537-544.
|
19 |
Lee S, Yoo KM, Park JB, Hwang IK (2012). Development of value-added hot sauce products with Korean chili peppers(Capsicum annuum L). Korean J Food Cookery Sci 28(3):257-263.
DOI
ScienceOn
|
20 |
Lee SH. KOTRA, Accessed April 3. 2010. Available from http://www.globalwindow.org
|
21 |
Mabesa LB, Baldwin RE (1979). Ascorbic acid in peas, cooked by microwaves. J of Food Sci 44:932-933.
DOI
|
22 |
Park SW, Kim ST, Yoo YG (1995). Effect of blanching time, blanching water and power settings on minerals retention in microwave blanched vegetables. Korean J Soc Food Sci 11 (2):98-103.
|
23 |
Park WB, Kim DS (1995). Changes of contents of -Carotene and vitamin C and antioxidative activities of juice of Angelica keiskei Koidz stored at different conditions. Korean J Food Sci Technol 27(3):375-379.
|
24 |
Seo SS, Yun GS, Sin SL, Kim SD (2003). Optimal condition for manufacturing water extract from mandarin orange peel for colored rice by coating. Korean J Food Sci Technol 35(5):884-892.
|
25 |
Yeom HW, Streaker CB, Zhang QH, Min DB (2000). Effects of pulsed electric field on the quality of orange juice and comparison with heat pasteurization. J Agric Food Chem 48: 4597-4605.
DOI
|
26 |
Yoo YG (1985). Comparison of microwave and coventional cooking methods on the nutritional composition of potatoes. J Korean Soc Food Nutr 14(2):171-176.
|